Archive for the ‘HALLOWEEN party food’ Category

Poison Toffee Apples for Halloween

What you need:

2 cups granulated sugar

¾ cups water

½ cup liquid glucose/light corn syrup

few drops black gel food colouring

6 Granny Smith apples (or 12 small apples) (Ensure your apples are fresh and haven’t been waxed)

What you do:

Grease a piece of baking paper and place on a tray/baking sheet.

Insert  skewers in all the apples and set aside.

In a medium saucepan, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.

When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.

Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).

Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

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Graveyard Pudding Cups

What you need:

Black decorating gel

8 peanut butter sandwich cookies

8 tbsp caramel flavored syrup

8 pudding cups (3.25 oz each) Snack Pack® Chocolate Pudding

1 cup crumbled fudge brownies

2 tbsp bright green sprinkles

What you do:

Write the letters R I P with decorating gel at the top of each cookie; set aside.

Stir 1 tbsp caramel syrup into each pudding cup. Top pudding evenly with crumbled brownies and sprinkles. Insert a decorated cookie in one corner of each pudding cup.

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Full Moon Pumpkin Patch Pudding Cups


What you need:

8 chocolate sandwich cookies, divided

4 pudding cups (5.5 oz each) Super Snack Pack® Chocolate Vanilla Pudding

Small candy pumpkins

Green decorating icing

What you do:

Carefully twist apart 4 cookies; reserve cream halves. Crush 4 plain halves and remaining 4 cookies.

Top pudding evenly with crushed cookies. Insert a cream half in one corner of each pudding cup for the moon.

Place candy pumpkins and green icing to resemble vines on top of crushed cookies. Serve immediately.

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What you need:

Thin sliced white bread, crusts removed

Soft margarine

Cream cheese or peanut butter


Strawberry Jam

What you do:

Gently flatten the slices of bread with a rolling pin to make them more pliable.

Spread with a little margarine and some cream cheese or peanut butter.

Roll up the sandwiches and make three indentations with a blunt knife to form the finger joints.

Trim the ends of the fingers into a ‘V’ shape and stick an almond on to each tip with a little cream cheese to form the nails.

Now for the gruesome bit—add a dollop of strawberry jam over the end of the finger for the blood!

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What you need:

2 large eggs
2/3 cup (4 2/3 oz) granulated sugar
1/4 tsp salt
1/2 cup plus 1 tbsp pumpkin puree
1/2 cup (2 1/2 oz) all-purpose flour
1/2 plus 1/8 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 plus 1/8 tsp tsp ground ginger
1/4 plus 1/8 tsp ground nutmeg
8 oz cream cheese, softened
3/4 cup (3 oz) confectioners’ sugar, plus extra for dusting
2 tbsp (1 oz) unsalted butter, softened
1 tsp juice and 1 tsp zest from 1 lemon
4 oz white chocolate, melted and slightly cooled, plus extra for shavings

What you do:

preheat the oven to 190 C  /375 F / gas mark 5

Line a 9- by 13-inch sheet pan with grease proof  paper. In mixer fitted with whip attachment, whip eggs on medium high speed until frothy. Slowly add sugar and increase speed to high. Whip until thick and lemon colored, about 5 minutes. Whip in salt.

Remove from mixer and begin to fold in pumpkin. When roughly mixed, sift flour, baking powder, cinnamon, ginger, and nutmeg into the bowl. Continue to fold in until just combined.

Spread into pan and bake until just set, about 15 minutes. Run knife along edges of cake to loosen. Let cool in pan 10 minutes, then gently slide paper and cake onto cooling rack to cool completely, about 30 minutes.

Beat cream cheese, confectioners’ sugar, and butter on mixer fitted with paddle on medium speed until light and fluffy, about 2 minutes. Beat in lemon juice and zest. Remove from mixer and fold in melted chocolate. If loose, chill until just thick enough to spread (but still soft).

Transfer cake (with grease proof paper still attached) to work surface. Spread cream cheese filling evenly over cake, keeping within about 1/2-inch on all sides. Starting from short end, gently roll up cake into a tight roll, carefully peeling back paper as you go. Chill to set, at least 2 hours . When ready to serve, transfer to serving plate and trim ends. Top with white chocolate shavings and icing sugar.

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What you need:

800g pork fillet, cut chunky
1 large white onion
1 large red onion
1 small pumpkin deseeded and flesh cut into chunks
1 large red pepper or romano, sweet pointed pepper, de-seeded and chopped
1 red chilli de-seeded and chopped
pinch of crushed chilli flakes
1/2 tsp paprika (hot if you like it spicy)
pinch of cayenne pepper
2 tins of chopped tomatoes (with added chilli, optional)
1 tin of spicy mixed beans or kidney beans
1 tbsp of tomato puree
500 ml vegetable stock or pork stock made from pod or cube
pinch of sugar
salt & pepper

What you do:

Drizzle some olive oil in a large heavy based pan, gently brown the meat all over, remove from pan and leave to one side.

Drizzle a little more oil add the onion and cook until softened, add the garlic and chilli and cook for 3-4 minutes. Add back to the pan the meat and juices the chopped pepper, chilli flakes, cayenne pepper, tomato puree, paprika, sugar and seasoning.

Cook for a further 2-3 minutes then add the stock, tinned tomatoes and spicy beans and chopped pumpkin.

Bring to boil and reduce heat as low as possible and simmer covered for at least 11/2 -2 hours.

Serve with a dollop of soured cream and some green jalepenos if you like it hot or some sprinkle on some pumpkin seeds.

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What you need:

For the base:

20 creme-filled chocolate sandwich cookies
2 1/2 tbsp unsalted butter, melted

2  8 oz. packages cream cheese, at room temperature
1 cup sugar
1 cup fresh or tinned pumpkin puree
3 large eggs, at room temperature
1 tsp vanilla extract
3 tbsp  plain flour
1 tsp pumpkin pie spice
1/4 tsp salt

What you do:

Preheat oven to  180 C/350 F / Gas mark 4.

Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.

Make the base: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.

Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.

Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it’s nearly filled. Bake until cheesecake is set around edges but wobbles slightly in centre , 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap.

Chill until firm, at least 3 hours.

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What you need:

For the filling

300g /10½oz pumpkin, peeled and cut into bite-sized pieces

25g /1oz butter, cubed

2 tbsp caster sugar

3 tbsp ginger syrup (from a jar of stem ginger)

200ml/7 fl oz double cream, whipped

200g/7oz cream cheese

100g/3½oz thick Greek yoghurt

3 pieces stem ginger, finely chopped, plus extra for garnish

For the base

10 gingernut biscuits

50g/1¾oz melted butter

What you do:

Preheat the oven 200C /400F /Gas 6.

For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes, or until the pumpkin is soft.

For the base, crush the gingernut biscuits until they resemble breadcrumbs; you can do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin. Place the crushed biscuits in a bowl and stir in the melted butter until well combined.

Line a baking tray with baking parchment. Place four metal chefs’ rings on the tray. Divide the gingernut mixture between the bases and, using the back of a spoon, press the mixture down to form a smooth base.

For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required.

Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set.

When ready to serve, remove the chefs’ rings (you may need to run a hot cloth or blowtorch round the outside of the tins to help ease out the cheesecakes) and decorate the top of the cheesecakes with extra stem ginger.

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What you need:

4 oz  Self Raising Flour

half tsp  Salt

4 oz  Fine or Medium Oatmeal

2 tsp Ground Ginger

2 tsp Cinnamon

1 Egg

4 tbsp Milk

4 oz  Golden Syrup

4 oz   shortening (solid vegetable fat)

4 oz  Demerara Sugar

What you do:

Pre heat the oven to 160 C  / 325 F / Gas mark 3

Line a greased tin with greased proof paper .

Sift the flour, salt, oatmeal, ginger and cinnamon into a bowl.

Mix well.

Beat the egg with the milk.

Melt the Golden Syrup with the sugar and Trex.

Allow to cool a little and then add to the dry ingredients.

Add the beaten egg and milk.

Mix Well.

Pour the mixture into the baking tin and bake for 1 to 1 hour 15 mins.


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What you need:

1 Stick Butter
2 (10 oz). Packages Marshmallows
8 0z Rice Crispy Cereal
1 tsp. Yellow Food Color
1/4 tsp. Red Food Color
Green Decorating Icing in Tube
Black Decorating Icing in Tube
Decorating Tips
matchmaker chocolate sticks

What you do:

In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved.

Next, add the food colouring into the mixture and stir until the mixture is a uniform orange colour.

Add Rice Crispy cereal to the mix and stir them until they are completely coated in our marshmallow, food colouring mix.

Shape the mixture into into balls either your hands or a spoon.

Place the balls in the refrigerator and leave there until is has become completely chilled and is form.

Once firm, using the black and green icing, decorate your pumpkins with leaves and add a piece of match maker as your stem.

Store in a cool place.

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